Print-Jing Kai (Steamed Chicken)


Main :

  • Chopped chicken – bite size, Ginger strips, Chopped Garlic, White Pepper, Oyster sauce, Sesame oil, Light Soy and Shaoxing Wine. Yok Chok (Solomon’s Seal Rhizome) and Kei Chi (Wolfberry) – both soaked in hot water.


Start by marinating the Chicken the Chicken with all the Ingredients except the Yok Chok (Solomon’s Seal Rhizome) for at least a couple of hours. Placed the Yok Chok underneath the chicken and steam for at least 30-45 mins (depending on the heat and size of the Chicken). When the meat start to shrink from the bone, its cooked !!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.